Re: Medieval cooking

Hello,

I have a thing for medieval and renaissance food, and life. So, yes I have cooked like this before. The food itself comes out to be so yummy, even with minimal spices. I have worked at renaissance fairs and because I am a chef, I helped to produce menus, and I have catered to medieval parties. I just love cooking this way, and wish I had time to cook like this more often. I hope your experience was as great as mine. Much Luck to you!!

Re: Medieval cooking

Hi guys, we in Croatian coast are usually preparing meat, poultry and fish under "peka". What is "peka"? Specially made of clay or cust iron hat which you heat before use on fireplace. Speciality is sucking lamb under "peka".

Re: Medieval cooking

We were invited once at a medioevo dinnerparty inn a Castello. Low lights, camerieri and giullari with medievo dresses and painted faces, musica dal vivo but but but the sala was too crowded and the tables had a narrow corridor inbetween. No plates, a piadina-like bread to put on different entries. Only a scodella for a soup. No fork, only a knife, no tsp.When they came with a cinghiale on a big woodden tray and started pasing around to serve everybody, we sow people jump from their seats putting hands on their necks ,,,,,,,What had happened? The hot sugo had started scorrere from the tagliere di portata directy onto their necks

isn't this a medioeval practice?

soon afterwards everybody had his napkin on his shoulders instead of his legs and a part from the rimborsi for the spoiled giacche e pellicce on the seats everybody went on eating happily

Re: Medieval cooking

I saw a recepie once where they wrapped a seasoned side of pork in a 1cm sheet of terracotta and then placed it under coals and kept the temp steady for about 1 or 2 hours then they took it out and the clay was hard they hammered it and the meat was perfectly cooked inside, then they took the top part of the terracotta and the base served as a plate. I think they made it in the times of El Cid!

Re: Medieval cooking

Well no experience yet, but i'll review this next week. On sunday we're holding a party, and the main food is hog roast.. ... we have to dig a 7ft by 4ft ditch in the garden, light a huge fire in there for 2 hours before we start cooking, and have to cook for 7-8 hours!The pig has to be basted for 24 hours (i think we're using the bath, or an empty freezer) then kept cold for another 24 hours... It's a big job!I'll get back to you all and tell you how it went!

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